As most individuals experience that all intense cookie craving more often than most will admit, we can all agree on one thing—when the need hits, we have scarce little time to react. Which brings to point—does your butter being at room temperature really matter that much?
Melting it in the microwave, or maybe whipping it a bit to move the cold off of it will work as good, right? Well, as it turns out, not exactly. There is actually a very viable reason why most any baker will highly recommend that the butter be as close to room temperature as possible.
Butter, as we all know, is a solid form of fat but has the ability to be whipped when it is at room temperature. With the action of whipping the butter, we are creating a variety of air pockets, which in turn will provide a fluffier as well as more even texture to the cookie.
Now, that same butter, when too warm (from microwaving), or on the flip side too cold, will not aerate sufficiently when whipped, that will, in turn, only yield a less consistent texture as we as no so fluffy delight.
Okay, so butter needs to be at room temperature, but the question now is how do you know that it is at the correct temperature? What many don’t realize is that the perfect temperature is actually quite a bit colder than most think.
The butter shouldn’t be soft, rather it should, in fact, still have a bit of give to its integrity. It should be cool to the touch, but still, leave a dent when pressed with your finger.
For those that need a more specific, zeroed in temperature, then it should be somewhere between 63 and 68 degrees. By making sure that the butter is at this temperature, you are almost assured to produce a fluffier better textured sweet.